Mini Heart Cake with Strawberry Filling

Name: Mini Heart Cake with Strawberry Filling
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch

Highlighted under: Sweet Craft

I absolutely love baking mini heart cakes, especially when they're filled with luscious strawberry goodness. This recipe combines tender cake layers with a delightful strawberry filling, making it perfect for romantic occasions or simply celebrating a small victory. Each bite is light, fluffy, and bursting with flavor. I find that using fresh strawberries makes a significant difference in the taste, adding a natural sweetness that pairs beautifully with the cake. Whether you're sharing them with someone special or treating yourself, these heart-shaped delights are sure to impress.

Created by

Daphne Collins

Last updated on 2026-01-06T10:40:11.297Z

When I first decided to create these mini heart cakes, I wanted something that captured the essence of love and sweetness. Experimenting with the cake batter, I found that incorporating a bit of vanilla extract not only enhanced the flavor but also made the cake more aromatic. It’s all about letting the ingredients shine!

As for the strawberry filling, I like to macerate the fresh strawberries with a touch of sugar to bring out their natural juices. This method works beautifully because it creates a moist filling that complements the lightness of the cake. Make sure to let the filling cool slightly before layering it on your cakes for a perfect dessert experience.

        Why You'll Love This Recipe
        Adorable heart shape captures the essence of love
Fresh strawberry filling adds a burst of flavor
A delightful treat for any romantic occasion

      

Perfecting Your Mini Heart Cakes

When baking your mini heart cakes, achieving the right texture is crucial. The creaming of butter and sugar is a fundamental step; it incorporates air, helping to create a fluffy cake. Make sure your butter is at room temperature, which allows for the incorporation of air. If your butter is too cold, it can result in a dense cake. Mix until the mixture is pale and fluffy before adding the eggs, ensuring each addition is fully incorporated before moving to the next.

It's essential to be cautious not to overmix your batter once you've added the flour. Overmixing develops the gluten too much, leading to a tough cake instead of the desired light and tender bite. Mix just until you see no visible flour clumps; this keeps your cake airy. If you notice lumps in your dry mixture, a quick sift can remedy this without overworking the batter.

Making the Most of Strawberry Filling

Using fresh strawberries in this recipe elevates the flavor significantly. When selecting strawberries, look for plump, vibrant berries with a natural sheen. Avoid overly ripe or mushy fruit, as they can lead to a watery filling. If fresh strawberries are unavailable, you can substitute with frozen strawberries. Just ensure to thaw and drain excess liquid before cooking them down to achieve that syrupy consistency which keeps your filling from being too runny.

The addition of lemon juice in the filling serves a dual purpose: it adds a bright acidity that enhances the strawberries' sweetness while also preventing oxidation, keeping your berries vibrant. When cooking the filling, avoid excessive stirring. Instead, gently fold the strawberries as they cook, allowing them to soften without breaking apart completely, ensuring a lovely texture with small chunks of fruit.

Ingredients

Ingredients for Mini Heart Cake

For the Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt

For the Strawberry Filling:

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

Additional Ingredients for Frosting (optional):

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the milk and vanilla extract.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Bake the Cakes

Pour the batter into heart-shaped cake pans and smooth the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.

Make the Strawberry Filling

In a saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens and becomes syrupy. Let it cool before using.

Assemble the Cakes

Once the cakes are completely cool, spread a layer of the strawberry filling on top of one of the heart cakes. Place the other heart cake on top and press gently. Optionally, frost the sides with whipped cream or icing for an extra touch.

Enjoy your Mini Heart Cakes!

Pro Tips

For the best results, ensure that all your ingredients are at room temperature. This makes for a smoother batter and a better rise. You can also try using different fruits for the filling, like raspberries or blueberries, to switch up the flavor profile.

Storage and Make-Ahead Tips

These mini heart cakes can be made a day in advance, which is perfect for busy occasions. Once assembled, wrap the cakes tightly in plastic wrap or store them in an airtight container to retain their moisture. They can stay fresh in the refrigerator for up to three days, but for the best texture, it's advised to enjoy them within the first day or two after assembly to prevent the cake layers from becoming soggy.

If you're looking to store leftovers, the cakes freeze beautifully. Place them in a freezer-safe container after fully cooling and glaze them with whipped cream or icing before serving for the freshest taste. To serve, thaw the cakes in the fridge overnight for a gentle approach or for a quicker option, set them at room temperature for about an hour before enjoying.

Serving Suggestions and Variations

For an elegant touch, serve your mini heart cakes with a dollop of whipped cream or a scoop of vanilla ice cream alongside fresh strawberries. A light dusting of powdered sugar on top can also enhance their visual appeal. You might consider adding a mint leaf or two to your plate; its refreshing aroma complements the strawberry filling beautifully.

To change things up, you can vary the filling by incorporating other fruits like raspberries or even a layer of rich chocolate ganache beneath the strawberries for a decadent twist. Experimenting with flavored extracts, such as almond or coconut, in the cake batter can also create delightful variations, providing a subtle yet appealing difference in flavor.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can swap the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking.

→ How can I store the cakes?

These mini heart cakes can be stored in an airtight container in the refrigerator for up to three days.

→ Can I freeze these cakes?

Yes, you can freeze the cakes. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They will last for up to three months.

→ What other fillings can I use?

You can use chocolate ganache, lemon curd, or any type of fruit jam as an alternative filling.